Oven-Roasted Mediterranean Lemon Chicken with Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with bright lemon, briny olives, and aromatic Mediterranean herbs for a vibrant, savory meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp dried oregano. Place in a roasting pan.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 1/4 cup lemon juice, and 1 tbsp lemon zest until combined and fragrant.
  3. Step 3: Pour the lemon-garlic mixture over the chicken thighs and scatter 1/2 cup pitted Kalamata olives and 1 tbsp fresh thyme leaves evenly across the pan.
  4. Step 4: Pour 1/2 cup chicken broth into the pan to keep the chicken moist. Roast uncovered for 35-40 minutes until the chicken skin is golden and juices run clear.
  5. Step 5: Let rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.

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